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Lemon Dressing

I’ve written about my love of salads before, so no shocker there — but I also love simple, homemade dressings that do double duty in the kitchen, dish wise. I’m all about work in the kitchen and more flavor!

I don’t buy or use bottled dressings or marinades — the majority are loaded with crap and quite frankly, I’d rather spend my money on other things. Plus, I like to know exactly what’s going in my food, on my plate, and in my body.

One of my favorite simple dressings is this recipe for lemon dressing.

Ingredients for lemon dressing

  • 6 tablespoons fresh lemon juice 

  • 5 tablespoons extra virgin olive oil
  • 1 whole garlic clove, peeled but not sliced or minced
  • 1 small squeeze of honey — like the size of a dime
  • Sea salt and pepper to taste

Directions for lemon dressing

Mix the fresh lemon juice, extra virgin olive oil, honey, sea salt and pepper in a bowl, whisk with a fork and pour in a jar. Add the whole peeled garlic clove and seal the lid tight and shake it like a polaroid picture!

How to use lemon dressing

A little dressing goes a long way. Add a teaspoon or two atop salads; use a tablespoon to sauté raw veggies, add extra flavor to plain or leftover quinoa, spruce up last night’s chicken or beef by sautéing in a few tablespoons of lemon dressing! You never want to marinate raw chicken in this dressing for longer than a half-hour: here’s why!

It’s your call regarding whether you remove the garlic clove after a few hours or not. The longer you leave the garlic clove in the mixture, the stronger the garlic flavor becomes. Store in the the fridge when not using and allow to warm to room temperature when you are.

I don’t keep the lemon dressing in the fridge for longer than three days. I’m not sure how long the dressing will actually keep, because the dressing is so good and versatile that it never lasts more than two days in my house! Give it a try!

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